Spicy Baklouti Chicken Lettuce Wraps

Spicy Baklouti Chicken Lettuce Wrap

(A little heat. A lot of flavor. Zero fuss.)

These lettuce wraps are one of those recipes that feel restaurant-worthy but come together fast enough for a Tuesday night. They’re savory, a little spicy, lightly sweet, and full of texture — and the real star here is Baklouti Chili Olive Oil.

If you’ve ever wondered what to do with Baklouti beyond drizzling, this is it. It brings a clean, warm heat that builds gently without overpowering the dish. Paired with ginger, garlic, and a splash of soy, it turns simple ground chicken into something you’ll crave again tomorrow.

Serve these for an easy dinner, a light lunch, or cut the filling smaller and make them a passed appetizer. Either way, they disappear quickly — fair warning. 🌶️🥬

Spicy Baklouti Chicken Lettuce Wrap

If you love recipes that are bold, fast, and flexible, this one’s going straight into your regular rotation. And if Baklouti Chili Olive Oil hasn’t earned a permanent spot in your kitchen yet… this might be the recipe that convinces you. 😉

Author
The Little Shop of Olive Oils
Prep Time
15 hours
Cook Time
10 minutes
Servings
6-8
Category

Main Courses

Cuisine
Asian

Ingredients

  • 1 lb ground chicken (or turkey)
  • 2 tbsp Baklouti Chili Olive Oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • ¼ cup water chestnuts, finely chopped (optional but recommended)
  • 2 tbsp soy sauce or tamari
  • 1 tbsp hoisin sauce
  • 1 tsp rice vinegar
  • Salt & black pepper, to taste
  • Butter lettuce or Boston lettuce leaves
  • Optional toppings: sliced scallions, sesame seeds, chopped peanuts, chili crisp

Directions

  1. Heat Baklouti Chili Olive Oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
  2. Stir in the garlic and ginger and cook for about 30 seconds, just until fragrant.
  3. Add the ground chicken, breaking it up with a spoon, and cook until fully cooked and lightly browned.
  4. Stir in the soy sauce, hoisin sauce, and rice vinegar. Add the chopped water chestnuts if using, and season with salt and black pepper to taste.
  5. Let the mixture simmer for 2–3 minutes, stirring occasionally, until well combined and slightly glossy.
  6. Spoon the warm chicken mixture into clean, dry lettuce leaves.
  7. Finish with scallions, sesame seeds, or a drizzle of additional Baklouti Chili Olive Oil if desired, and serve immediately.

0 comments

Leave a comment

Please note, comments need to be approved before they are published.